Usha Chidambaram learnt this recipe from her mother who makes simple yet delicious food. This dish has the traditional flavour of banana flower with a touch of capsicum and has been a family favourite for years.
What you need
Chick peas - 1 cup
Banana flower, finely chopped – 1/2 cup
Capsicum, diced into small pieces – 1/2 cup
Onion, finely chopped – 1/2 cup
Green chillies, finely chopped - 3
Mint leaves - 2 tbsp
Curry leaves - 1 tbsp
Coriander - 2 tbsp
Ginger, crushed – 1/2 tsp
Garlic, crushed – 1/2 tsp
Salt - to taste
Cooking instructions
Soak chickpeas for four–five hours and grind coarsely. To the mixture add the remaining ingredients and shape them into small coins on your palm. Deep fry them in hot oil. Plate them on tissue paper to absorb excess oil and serve hot with coconut chutney.
Usha Chidambaram is a retired Government employee who loves to cook for her family. She loves trying out simple recipes and makes them exotic by adding her own special ingredients.
